The ambiance from the entrance to the interior exudes luxury and history. The staff's attention to detail was impeccable, showing sophistication. I used it for entertaining, but I would love to visit again given the chance. As for the food, each dish was beautifully presented and intricately flavored. The crab and lemon jelly, in particular, was a taste I had never experienced before.

The restaurant is located near Nakajima Park along the Shousei River. The entrance is quietly tucked away along the approach by the stream. The essence of Japanese cuisine, the taste, and the presentation are all wonderful. The sashimi is beautifully arranged. The fugu is served with grated ponzu sauce. The soup dish is made with amberjack marinated in koji. The sashimi includes tuna, shrimp, sea bream, without being particular about Hokkaido origin. There is a waitress who seems to have been there for a long time, giving the restaurant a traditional feel, suitable for ceremonies and celebrations.

I finally visited "Saryo Takinoya," a traditional Japanese restaurant that I had been curious about. It is a restaurant affiliated with the long-established hot spring inn "Takinoya" in Noboribetsu. I reserved a course meal for 10,000 yen per person (excluding drinks). Surprisingly, all the dishes were fish-based! I wonder if men might find it a bit lacking without any meat dishes? The service was excellent, and the food was incredibly delicious.

I came to Hokkaido for a work-related trip and visited Charyo Takinoya, where I had a delicious dinner four years ago. I asked to go there again this time, and it was still delicious.

The restaurant is calm with private rooms, and the food is decent for the price. It's not exceptional enough to say it's worth more than the price.

Takinoya, a Japanese restaurant in a hot spring inn in Noboribetsu. The building, interior, and cuisine all reflect the owner's attention to detail. The kaiseki dishes, which elegantly arrange seafood and mountain delicacies, are superb. The miso soup is on the richer side, suited for those from the Kanto region. It's a great access for a stroll from Nakajima Park Hotel. Takinoya's specialty, Koshu Syrah wine, pairs perfectly with the dishes!

Located near Susukino, the busiest district in Hokkaido, this restaurant exudes a calm and sophisticated atmosphere. Although the exterior walls were undergoing repairs during my visit, I still enjoyed the experience. We opted for the course menu, and the dishes were served at just the right pace. The variety of drinks available was impressive. The bell for ordering was charming. Overall, it's a wonderful restaurant where you can enjoy a leisurely meal in a serene setting.

I visited for a family meeting. We had a private room. I don't have much experience with kaiseki cuisine, and I don't eat much Japanese food, so please excuse my simple review. I was wondering if they would explain the course, but they didn't, so we just started. I was looking forward to see what we would be eating. First, we had deep-fried katsubeho pork cheeks. They were fluffy and juicy, very gentle and elegant in flavor! Next, we had seasonal appetizers. Mozuku vinegar with sea pineapple, simmered blowfish, rape blossoms, shrimp, octopus. It was enjoyable to taste these rare and delicious ingredients that I don't usually eat. Then came the clam soy sauce dish. When you take a bite, the flavor of the clams is condensed and very delicious! It was so delicious! Next was sashimi. Tuna, amberjack, yellowtail. The amberjack had a firm and light taste, and it paired very well with plum soy sauce. Simmered cod and bamboo shoot. A light simmered dish with a gentle dashi broth. The bamboo shoot was soft and delicious. Duck and nori seasoned with sesame. A hint of wasabi greens and sesame. It was delicious, but the duck had a slightly noticeable taste. Grilled yellowtail, broiled Spanish mackerel. The yellowtail had a firm and elastic texture. The Spanish mackerel had a sweet seasoning that I really liked, both were delicious! Steamed rice with scallops. The scallops were quite small. I wish they were a bit bigger to enjoy the texture more. Dessert. When it comes to Japanese cuisine, you expect a Japanese dessert, but it felt a bit out of place after everything we had before. The oranges in it also felt odd. I was already full. The quality of the food was gentle and elegant. There were no bold flavors, but I was satisfied. One thing that bothered me was when they were clearing the dishes, they were making a lot of noise inside the room, which was a bit distracting. Also, even though we were on a course menu and couldn't control the timing of the food being served, we were told "We close at 10 pm" before the dessert arrived, which was disappointing. Overall, the food was elegant and delicious, but the service aspect, maybe because it was done by part-time staff, was a bit concerning. I have been a bit stricter in my evaluation on that part. I don't often have kaiseki cuisine unless it's for a special occasion, but I enjoyed a delicious and fun time trying things I don't usually eat. Thank you for the meal.

I'm not a big fan of kaiseki cuisine, so even though it was featured in the red book, I had never heard of it before. I came here today on a friend's recommendation. It didn't feel like the right atmosphere to take photos, and my companion had to hold off on smoking for a while. That was a bit disappointing! But I must say, it's been a while since I've enjoyed a meal so thoroughly. Each dish was carefully prepared, preserving the natural flavors of the ingredients, and the quality was truly impressive. I might consider coming back here for my anniversary. I definitely want to visit again. Thank you for the wonderful meal!

Well, this is a review of the dinner on the second day of the Hokkaido tour. On this day, I had some business in Otaru and after finishing that, I returned to Sapporo and a few hours before that, I had ramen at "Yoshino Apia Store" but it didn't leave me impressed like it did 4 or 5 years ago. So, I was wondering where to satisfy my cravings. While browsing for food places, I realized that it's difficult for a solo diner to visit famous restaurants in Sapporo. However, I came across a promising restaurant called "Charyo Takinoya". Despite its Michelin star, I didn't choose it for that reason. The high-class reputation didn't resonate with me, so I chose it for other reasons. I made a reservation and headed there in the evening. The restaurant was located by a river and had a cozy atmosphere. The menu was limited for solo diners, but I opted for the most affordable course. The dishes were beautifully presented and the flavors were refreshing. Overall, it was a delightful dining experience.

I tried to make a reservation at popular Japanese restaurants and sushi restaurants in Susukino, but I couldn't make a reservation at all. It was too much trouble to keep calling, so I selected this restaurant that is not popular on Tabelog but actually has a high rating in the red book. It is said that the owner of a hotel in Noboribetsu opened a restaurant in Sapporo as a hobby. The location is on the outskirts of Susukino, in an area where business hotels are lined up. Across the river is another business hotel. In fact, I have used this business hotel several times because it is cheap and convenient, but I never thought there would be a restaurant across the street. It's a hidden gem of a restaurant. The interior has a splendid kitchen with a counter, and the wall facing outside is all glass, so you couldn't tell from the outside, but it's quite luxurious. There seems to be quite a few seats, including private rooms. However, the customer turnout on this day was not great. I requested a course for 10,000 yen. The dishes were beautifully presented from the first course. And they were delicious. The photos on Tabelog were completely different from what I saw. The appetizer was also well-prepared. The soup was an eel and matsutake mushroom soup. The dashi was reminiscent of what is popular in Tokyo. The umami of the dashi itself was subtle, enhancing the flavor of the eel and matsutake mushrooms. The sashimi was also excellent. It had a strong fattiness, but it was not bad at all. The simmered dish had a rich umami flavor and was delicious. The grilled dish with hokke and nodoguro had a strong seasoning, making it irresistible for those who enjoy drinking alcohol. The meal was finished with somen noodles. Are there many restaurants in Hokkaido that serve somen noodles as a meal finisher? I don't particularly care for somen noodles, so I was a little disappointed. However, I was able to enjoy tempura thanks to it. It was luxurious to have tempura with sweetfish. The dessert was tomato ice cream and jelly. The way the flavors were combined was wonderful, and it was a proper dessert. Perhaps because of its parent company being a hotel, it felt like they carefully prepared the meals served at hotel banquets. The only downside is that the drinks are a bit pricey. It's Tokyo prices. Other than that, there are no downsides, so I think this restaurant can be used for any occasion.

In a private room where smoking is allowed at this Japanese restaurant, which is quite rare nowadays, it might be good for entertaining clients. The interior of the restaurant has a high-end feel. It is located quite far from Susukino, near Nakajima Park. I had a 15,000 yen course meal. The portion was so big that I felt like my stomach was going to burst, but the taste was average, or rather, something that could be made at home. Also, the sea urchin was bitter. I was surprised to see sea urchin of that quality served in a 15,000 yen course meal.

One day, I went to the Susukino area after a long time and visited the restaurant "Charyo Takinoya" along the Kamokamo River. The restaurant has a well-maintained garden with a small signboard. The interior is elegant with a high-class feel. I opted for a private room on this day and the dining experience was perfect for entertaining guests. The meal started with a jelly dish of hairy crab, beautifully presented with a ponzu sauce. This was followed by small sushi pieces of trout and sea bream. The freshness and attention to detail were evident, as expected from Takinoya, a renowned ryokan in Noboribetsu Onsen. The sashimi course included amberjack, shrimp, and black flounder, with the flounder impressing with its rich flavor. The shrimp was also incredibly fresh and served with its head for extra flavor. I then enjoyed a sake called "Kita no Katsu," a sake from a brewery in Otaru. The duck dish had a beautiful color and a tender texture. The simmered dish with wheat gluten had a traditional Japanese taste and vibrant colors. The grilled salmon was perfectly cooked with a crispy skin and a delicate flavor. The meal ended with somen noodles, fruit jelly, and matcha ice cream and pudding. The green tea served was well-balanced and flavorful. Each dish was delicious, showcasing the chef's expertise in selecting ingredients and cooking techniques. After the meal, I walked along the Kamokamo River under the night cherry blossoms, ending a delightful evening. I later learned that Takinoya opened this restaurant when the main ryokan in Noboribetsu was temporarily closed due to road construction, and even after the main ryokan reopened, this restaurant continued to operate.

I have visited Takinoya several times, even before the current building was constructed, and I was curious about it, so I decided to take my parents there. The entrance of the building has a charming atmosphere, similar to the traditional inn, and the interior of the restaurant is meticulously designed. We were escorted to a private room at the back. The food, while leaning towards a more elaborate style rather than traditional Japanese cuisine, was quite plentiful and had a slightly rich flavor. The dishes are meticulously prepared with high-quality ingredients, effort, beautiful tableware, and presentation. I remembered when I stayed at the old building as a child and found the inn's food to be incredibly delicious. When I mentioned this to the landlady, she proudly stated that they make everything, including pickles and simmered dishes, by themselves. However, one disappointing aspect was the poor service from the staff who served the dishes. It was so bad that both my parents and I were taken aback. I won't go into detail, but I believe such service is unacceptable for a high-end establishment like this. The cost-performance of the drinks was also not great, but I suppose that's part of the experience in a hot spring inn. This was my first visit to the new Takinoya, and as we were leaving, the landlady and the staff were standing by the roadside, waving goodbye. It made me want to visit again. I hope that this restaurant will continue to provide the kind of service that Takinoya is known for.

We visited a small restaurant for a casual meal with our elderly parents and our family. The restaurant is located on the first floor of a building near the back of Jas Mack, diagonally off South 8th Street towards the east from the main street. There are no prominent signs, so the location may be a bit hard to find.

My family of 6 visited this restaurant. We opted for the lowest priced course at 8000 yen. While the ingredients weren't high-end, the seasoning and presentation were top-notch. However, the service from the trainee waitresses with name tags was subpar, with bumping into seated customers and lack of smiles. They should be trained in basic etiquette before serving in the dining hall. The seriousness of the chefs and their final greetings were appreciated.

Happy solo drinking in a private room, enjoying a full course of Japanese cuisine. This is Sapporo's traditional inn dining area. Unfortunately, you cannot stay overnight here, but it is a highly rated restaurant on Tabelog. I visited this place for the first time and was pleasantly surprised by the quality and style of the food. The dishes and presentation were elegant and tasteful, reflecting the flavors of Hokkaido. The balance of sweetness, saltiness, bitterness, and umami was perfect in every dish. The chef's skill and attention to detail were evident in every bite. The sashimi was particularly outstanding, showcasing the chef's exceptional knife skills. The dashi was unique and unlike anything I had tasted before. Overall, it was a memorable dining experience that exceeded my expectations.